Ligurian-Style Focaccia

Ingredients

• ·2.5 cup warm water (110°F)
• ·0.5 tsp active dry yeast
• ·5 cup bread flour
• ·1 tbsp kosher salt
• ·0.5 cup extra virgin olive oil (divided)
• ·0.5 tsp flaky sea salt (for top)

Steps

1. 01Whisk 2½ cups warm water and ½ tsp yeast in a large bowl. Add 5 cups flour and 1 tbsp salt; stir to a shaggy dough.
2. 02Cover and let rise at room temperature 12–14 hours, until doubled and bubbly.
3. 03Coat a half-sheet pan with 3 tbsp olive oil. Turn dough onto pan and gently stretch to corners. Cover and rest 30 minutes.
4. 04Heat oven to 450°F. Dimple dough all over with oiled fingers, drizzle with remaining 2 tbsp olive oil, and sprinkle with flaky salt.
5. 05Bake 25–30 minutes until deeply golden. Cool 10 minutes in pan before slicing.

Variations (1)

• Sourdough Discard FocacciaUses 1 cup of sourdough discard in place of the commercial yeast. Deeper tang, holds up better day 2.by Lucia G.

Community discussion (4)

• Lucia G.

  cooked this▲ 514 months ago

  I've made this every Saturday for two months. The 14-hour cold ferment is non-negotiable. The texture is unreal — like a focaccia cloud.

  • Ben H.

    ▲ 84 months ago

    Question: do you fridge-ferment or counter-ferment? Mine's been hit or miss on the counter when my kitchen runs warm.

• Kate M.

  cooked this▲ 224 months ago

  Topped with cherry tomatoes and rosemary the second time. Highly recommend going seasonal with it.